In the Green Kitchen: Techniques to Learn by Heart by Alice Waters

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Notes about this book

  • ellabee on March 15, 2015

    This is an attractive and manageable book for newish cooks, full of solid information and covering a useful, realistic range of recipes. But it could be a truly invaluable one, if only the space given to 30 full-page photos of fine famous cooks & food people and almost that many arty ingredient shots were instead devoted to photos of the techniques in action, or other illustration of the subject matter. This seems a particularly profligate waste because each of those people photos is repeated at the end of the book (on a smaller scale, but still quite clear). The result is that the book feels more like a Slow Food vanity project than one genuinely focused on educating ordinary cooks.

  • nelleke on July 15, 2011

    It is amazing how tasteful easy cooking can be. Enjoyed reading the book.

  • Julia on June 06, 2011

    This is a cookbook that is a tribute to Alice and her many good deads in that it is a compilation of some basic things contributed by chefs for the benefit of charity. While it is basic it is a valued book in my collection as Alice can do little wrong. If you are in Berkley be sure to enjoy dinner at Chez Pannise.

Notes about Recipes in this book

  • Whole-wheat spaghetti with kale

    • Jane on February 22, 2020

      I had some baby kale to use up and wanted a quick dinner. This was perfect - it took 15 minutes and was very enjoyable. I used regular spaghetti. The Pecorino on top added a lot to the flavor so I'd say the cheese finish is essential.

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  • ISBN 10 0307336808
  • ISBN 13 9780307336804
  • Linked ISBNs
  • Published Apr 06 2010
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.

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